Winter Restaurant Week Dinner Menu
Appetizer
Choice of One
She Crab Soup
Our spicy version with cream & sherry
Fisherman’s Wedge
A fresh cut wedge of iceberg lettuce
topped Maytag blue cheese dressing,
diced tomato, and bacon bits
Shrimp & Blue Crab Fritters
With Sriracha aioli
Fried Calamari
Fresh from the Gulf of Maine, hand-
battered and served with spicy chili
mayonnaise
Entree
Choice of One
All-Lump Crab Cakes
Surf and Turf
Filet medallions paired with sautéed
Our house specialty served with garlic
shrimp, lobster sherry cream sauce
mashed potatoes and vegetable of the day
served with roasted potatoes
Top Sirloin Salad*
Ole Virginia Rockfish
Certified Angus Beef® on a bed of mixed
Local Rockfish pan seared, served over
greens with sliced tomato, crispy onion
braised
leek, corn, and roasted potatoes
straws, and blue cheese in a balsamic
finished with a citrus coulis
vinaigrette
Spicy Pecan Crusted Chicken
With sautéed baby shrimp and a creole
mustard cream sauce served with garlic
mashed potatoes
Dessert
Vegetable Pasta
Linguini pasta tossed with roasted
tomatoes, sautéed spinach, and shiitake
mushrooms in a garlic oil
Choice of one
Chocolate Raspberry Bread Pudding
Key lime Pie
$35.00/ person, not including tax or tip
119 King St. | (703) 836-2836 | www.wharfrestaurant.com